Crockpot Pulled Pork

This recipe is just incredible - I've made it several times and I will definitely continue to make it.  It is a great meal for a party since it makes a lot of pork - but it's also great to freeze for later to have as an easy weeknight meal.   The hardest part of the entire process is separating the pork from the fat - but other than that - the crockpot really does most of the work. 

My husband will not eat pork unless it is 'pulled pork' with BBQ sauce (or bacon).  So I will probably not be posting many pork recipes (unless he suddenly decides he likes it).  
So enjoy! 

 

Ingredients

Spice Rub

• 1 tbsp. ground black pepper
• 1-2 tsp. cayenne pepper
• 2 tbsp. chili powder
• 2 tbsp. ground cumin
• 2 tbsp. dark brown sugar
• 1 tbsp. dried oregano
• 4 tbsp. paprika
• 2 tbsp. table salt
• 1 tbsp. granulated sugar
• 1 tbsp. ground white pepper

• 1 (6-8 pound) bone-in pork shoulder
• Your favorite barbecue sauce

Directions

1. Mix all spice rub ingredients in small bowl.

2. Coat meat completely with spice rub. Wrap tightly in double layer of plastic wrap; refrigerate overnight.

3. Unwrap roast and place it in slow cooker and add about a 1/4 cup of water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

4. Transfer roast to cutting board, discard most of the liquid in the pot.  “Pull apart” by tearing meat into thin shreds with two forks or your fingers. Discard fat.  (I use a separate discard bowl for the fat/bones and place the meat back into the crockpot).  I add back in a little bit of the liquid from the pot. 

5. You can keep the crockpot on low until ready to serve.  Serve with barbecue sauce on rolls.

Source: The Way the Cookie Crumbles

Printer-friendly version